I like adding sushi ginger to beets because it enhances the vegetables sweetness while adding a tanginess to the salad which really works. You can use any kind of beet that would like; I happened to have several different varieties to use and thought that a multi-colored salad would look prettier together than a monotone one.
I served this salad warm, but it was equally good the next day for lunch straight from the fridge. I used tarragon leaves because I like the slightly mentholated taste that they add to each bite of this salad, but mint would work as well, or lemon balm.
4 large beets, well scrubbed and ends removed
2 Tbsps sushi ginger (pickled ginger which can be found in nearly any supermarket these days in the International foods aisle)
2 Tbsps rice wine vinegar
1 Tbsp orange juice
1/2 cup chopped tarragon leaves
Salt to taste
Preheat the oven to 400.
Place the cleaned beets in an oven safe dish. Add one cup of water to the dish and cover tightly with foil.
Bake the beets until a knife slides easily into the center of the largest beet, about an hour to an hour and 15 minutes.
Remove from the oven and allow to cool in the dish with the foil cover still on for 15 minutes. Once the beets are cool enough to handle, remove to the sink and scrub the beets with a paper towel. The skin should rub right off. Rinse to remove any last traces of skin and cut into slices or cubes, depending on your preference.
Combine all the other ingredients in a large bowl. As soon as you remove the skins from the beets, while they are still warm, add them to the bowl and toss well to combine. Let them sit for 10 minutes, tossing from time to time; the beets will absorb most of the dressing.
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